青梅茎中岩白菜素的提取工艺研究  

Study on the Extraction Technology of Bergenin from the Stem of Vatica Mangachpoi Blanco

作　　者：莫峥嵘[1] 蔡仁文[1] 李玖慧[1] 陈光英[1] 韩长日[1] 

机构地区：[1]海南省热带药用植物化学重点实验室,海南师范大学化学与化工学院,海南海口571158

出　　处：《时珍国医国药》2008年第12期F0003-F0004,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金资助项目(No.20762004);海南省自然科学基金项目(No.20604);海南省重点科技项目(No.070207)

摘　　要：目的研究青梅茎中提取岩白菜素的最佳工艺。方法以岩白菜素含量为指标,比较冷浸提取、超声提取、回流提取3种方法提取物中岩白菜素含量。并以正交实验确定回流提取的最佳工艺。结果3种提取方法中回流提取的提取物中岩白菜素含量最高,正交实验优化条件为:料液比为1:15,提取时间为1.5 h,提取次数1次。结论在此最佳参数组合下,岩白菜素的含量为0.23%。Objective To study the best extraction technology of bergenin from the stem of Vatica Mangachpoi Blanco growing in Hainan. Methods The cold - soaked extracting, ultrasonic extraction and heat reflux extraction technologies were respectively used for extraction of bergenin. According to the orthogonal design, the optimum reflux extraction was sought through experimental investigation. Results The optimum parameters of extracting bergenin were as follows ： extracting for 1.5 hours, one time, and 1 ： 15 of the ratio of material and solvent. Conclusion The yielding content of hergenin was 0.23% at the condition of optimum parameters.

关 键 词：青梅 岩白菜素 提取工艺 

分 类 号：R284.2[医药卫生—中药学]